Bachelor Recipehttps://bachelorrecipe.com
An online e magazine to make your life more organized and less stressful in kitchenThu, 09 Aug 2018 22:38:19 +0000en-UShourly1https://bachelorrecipe.com/wp-content/uploads/2016/09/cropped-cropped-br_icon_logo-2-32x32.pngBachelor Recipehttps://bachelorrecipe.com
3232The 5 Things You Should Never Do to Pork Roasthttps://bachelorrecipe.com/avoid-things-when-cooking-pork/
https://bachelorrecipe.com/avoid-things-when-cooking-pork/#respondWed, 30 May 2018 15:00:15 +0000https://bachelorrecipe.com/?p=13998

I have always been looking for a recipe that can help me in cooking pork. Pork when roasted well can turn out to be a moist and succulent dish. My tryst to invent the perfect recipe began followed by a series of trial and error methods. After a series of failures, I have finally discovered the secret behind a perfectly roasted pink meat with a crisp and brown crust. Let’s dive in deeper to know more about the mistakes you should not be making while cooking pork.

Lack of Seasoning Overnight

It is common knowledge that the meat has to be seasoned before roasting. However, it is also important that you do it the night before roasting it. A quick round of seasoning with salt and pepper along with herbs of your choice is recommended. After you have seasoned it, place it uncovered in the refrigerator. This allows the ingredients to penetrate into the meat adding to its flavor. Ensure that the herbs and spices are added in bigger amounts than you think you need. It is always better that you add salt first and then sprinkles pepper and garlic generously on the pork. If you are unsure about the quantity you need to use, measure it out. To 2.2 kg of meat, add half teaspoon pepper, 1 teaspoon of salt and half spoon garlic powder.

Not Bringing Cold Pork Down to Room Temperature

If you have just taken the meat out of the refrigerator, make sure that you do not pop it in the oven instantly. The cooking time is lengthened and the pork can remain raw at some places. Make sure you bring down the meat at room temperature for 2 hours before you start the roasting process. Increase your food knowledge: Food Wiki: What is Mortadella?

Not trimming and tying your roast.

Trimming and tying are two important parts of roasting. Trimming eliminates the excess fat which is an unpleasant sight. Tying helps the meat retain its shape and prevents it from losing its dressing. Therefore, after you have stuffed the pork it is important that you tie it with a string. If you are unable to master the art of tying, then learn it from your butcher.

Do Not Cook Past Pink Stage and Avoid Slow Cooking

Rubbery and discolored meat is not something one would desire. However, uniformly browned meat with a crisp crust and the pink interior is what everybody wants. The latter can be achieved when you cook the meat at high temperatures. Start off by setting the oven on a very high range which is above 450 degrees. After the pork browns, reduce it to 300-325 degrees so that the surface of the meat does not burn before the interior is cooked. Cooking pork till it is well done gives you a chewy and dry dish. It is therefore important that you do not cook the pork past its rosy pale pink stage. Cooking pork to a pale pink color gives you pork that is succulent and flavourful. To achieve this, cook the pork to 145 degrees.

Browning Before You Roast

There are many reasons why you should brown your meat before you roast it. When you sear the meat, you will be able to eliminate all the fat from the pork. It is also a good way of locking the liquids so that the dish turns out to be moist and will taste better. The cooking time is shortened and the pork will have a crisp and rosy texture. In order to do this, use an iron cast skillet pan and add some apples and onions to it. After you have browned it for 3 minutes on each side, pop it in the oven for roasting.

A terrific day all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants.

A terrific evening all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the 1st winner Ananya winning recipe.

A terrific day all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the 1st winner Khadeeja winning recipe.

A terrific day all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the 2nd winner Riddhima Gujarathi winning recipe. More Recipes: Fresh Tomato, Mozzarella, and Basil Sandwich

Vegetable Sandwich

2 White bread

2 tbsp Cheese spread

4 slices Cucumber

2 tbsp Carrot (shredded)

2 slices Capsicum

2 Iceberg lettuce

2 slices Tomamto

Green chutnry

Take a slice of bread spread the cheese evenly. You can use cheese slice too.

What are Spices?

A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring, coloring or preserving food. Spices are distinguished from herbs, which are the leaves, flowers, or stems from plants used for flavoring or as a garnish.

How to organize your spices for faster cooking

1. Decide what to keep

Did you know that, with the exception of black pepper, if you have a red and white rectangular tin from McCormick, it’s at least 17 years old?

Toss anything that’s more than two years old or that has lost its aroma.

A smart tip for going forward: Whenever you buy a new spice, add a small sticker to the bottle and write the purchase date on it for organize spices.

2. Label Individual spices

If you buy unlabeled spices from wholesalers, ethnic grocers, or some other venue, you’ll need to label them.

This will help you keep track of what you have and how old each spice is.

The most low-cost way to label your spices is to just slap some masking tape on the sealable container you store them in. Write the name of the spice and the date you obtained it on the tape using marker or pen.

Remove the tape when the spice is expired or when decide to use that container to store a different spice.

3. Find the right storage space

How can you get your spices to be closest to their point-of-use?

If you have cabinets by your stove, that’s usually the best option. Upper cabinets are best, and the drawers that help in organize spices.

4. Identify the spices you cook with regularly

To organize your spices according to their level of utility, you’ll first have to figure out which ones you use most often.

Make a list of your favorite dishes, the ones you cook most frequently.

Next to each dish, list the spices involved in the dish. This secondary list will be your guide for organize spices.

Spices you use regularly should be given pride of place when organizing your spices. Place them in a convenient location like the top row of a spice rack or toward the front of your kitchen pantry.

5. Move occasionally-used spices into the middle area

Make a list of dishes you cook only intermittently or rarely.

Draw a second column next to this list and identify the spices used in each of these dishes.

Use this list to determine which spices should be located in the middle of the spice cabinet or in the middle of the spice rack.

6. Place the least-used spices in the back section

If you look at a particular spice and realize you’ve never used it, or cannot remember the last time you used it, place it in a low-priority position when organizing your spices such as the back of the kitchen cabinet.

These spices should be given the lowest priority when organizing your spices, or discarded altogether.

Unlabeled spices or spices that you cannot identify also fall into this category.

7. Make fresh spices the most accessible

Fresh spices typically last only a few days. When organizing spices according to their shelf life, it’s best to use those that are freshest first.

By placing spices that will “expire” soon in an easy-to-reach place, you increase the chance that you’ll actually use them.

Bay leaves, basil, celery seeds, and most other fresh spices last five to seven days.

Fresh chives and mint generally last seven to 10 days.

Herbs, too, tend to age quite poorly. Make use of them as quickly as possible.

Dried flowers should be tossed after about three months.

8. Discard spices you won’t use

If you have spices that are prepackaged but opened and you don’t plan on using them, give them to friends who are interested.

If you have spices that are prepackaged but unopened, give them to friends or donate them to your local food bank. If you have spices that are expired, throw them out.

9. Clean the bottles of spices you’ll be keeping

If you have empty bottles – for instance, from a spice rack – that you want to keep and refill with fresher spices, wash them thoroughly and let them dry before refilling.

If you have prepackaged spices that you won’t be refilling, just use a damp cloth and carefully scrub the outside of the bottle as needed.

10. Keep cool, dry and dark

Keeping all your herbs and spices in the same location helps keep you organized. But make sure that location is in a cool, dry place away from direct sunlight. That is important in organize spices and storing spices for long time.

A terrific day all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the 2nd winner Hima Praveen winning recipe.

A terrific day all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the winner Ria Thakkar winning recipe.

Take a plate, pour sugar mixed water into it. Cut the edges of the brown bread slice. Dip the bread in the water and press it between both hands to remove the excess water. Break into small pieces and add in the paneer mixture. Do it for rest of the bread slices.

Now mix it well. Roll this mixture into small sized balls (Moti). Keep aside.

Take chilled whipped curd/yogurt in a bowl add sugar and salt to it and whisk well. Add Buttermilk as required to get pouring consistency.

Take the serving bowl. Put 2- 3 motis (small sized balls) in it. Drizzle whipped yogurt over it to cover it from all sides.

A terrific evening all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the 2nd winner Miss Myra Kakkar winning recipe.

A terrific day all round (well-done komal manish for putting on such a fabulous competition! I think it was a huge success, a lot of work must go into making it such a successful event! The CafeT Kids Cook-off Competition was impossible without its participants. Here is the 3rd winner Ikshaan Sood winning recipe.